Best 5 Black Bottom Mini Cheesecakes Recipes
Indulge in a delightful journey of flavors with our Black Bottom Mini Cheesecakes, a perfect balance of creamy cheesecake and rich chocolate ganache. These individual treats are not only visually stunning but also an explosion of taste in every bite. With a graham cracker crust that provides a sturdy base, the smooth and velvety cheesecake filling offers a delightful contrast to the decadent chocolate ganache layer. Each mini cheesecake is a masterpiece, topped with fresh berries or a sprinkle of cocoa powder for an elegant finish. Whether you're looking for a special dessert to impress your guests or a sweet treat to satisfy your cravings, these Black Bottom Mini Cheesecakes are sure to become a favorite. In this article, we'll guide you through three variations of this classic recipe: a traditional version, a white chocolate ganache version, and a gluten-free version, ensuring there's a perfect option for everyone. So, gather your ingredients, preheat your oven, and let's embark on a culinary adventure that will leave your taste buds dancing with joy!
Here are our top 5 tried and tested recipes!
BLACK-BOTTOM MINI CHEESECAKES
We're fans of black-bottom anything, whether it's cakes or pies. These mini cheesecakes are currently at the top of our list!
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 servings, 3 cheesecakes each
Number Of Ingredients 7
Steps:
- Melt 5 Tbsp. of the margarine in medium microwavable bowl. Add Crust Mix and sugar; mix well. Spoon evenly into 36 paper-lined miniature muffin pan cups, adding about 2 tsp. of the crust mixture to each cup. Press firmly onto bottoms of cups. Place remaining 1 Tbsp. margarine and chocolate in small microwavable bowl. Microwave on HIGH 1 minute or until margarine is melted and chocolate is completely melted when stirred. Drizzle evenly over crusts.
- Beat milk and Filling Mix with electric mixer on low speed just until moistened, then beat on medium speed 3 minutes. (Filling will be thick.) Spoon evenly into prepared cups. Refrigerate 1 hour or until set.
- Top cheesecakes with fruit; brush with preserves. Cover and refrigerate until ready to serve. Store leftover cheesecakes in refrigerator.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 270 mg, Carbohydrate 38 g, Fiber 2 g, Sugar 26 g, Protein 3 g
MINI BLACK BOTTOM CHEESECAKES
This recipe appeared in food and wine. I love it because it's a great little appetizer that is both savory and sweet...a great palate cleanser. Instead of fromage blanc you can sub creme fraiche, goat cheese, lebneh or quark.
Provided by greysangel
Categories Savory
Time 30m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 350. Line a standard 12 cup muffin pan with foil baking cups and spray cups with veg oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave oven on.
- Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth.
- Pour the batter into the baking cups, filling them 3/4 full.
- Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 tsp of warmed preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cakes until set, about 15 minutes.
- Remove the cheesecakes from the pan and peel off the foil cups. Transfer the cakes onto a platter and serve.
Nutrition Facts : Calories 170, Fat 8.7, SaturatedFat 4.7, Cholesterol 53.7, Sodium 139.8, Carbohydrate 18.9, Fiber 0.5, Sugar 11.2, Protein 3.9
BLACK BOTTOM CUPCAKES I
Chocolate cream cheese cupcakes, rich and gooey. Serve these little gems with a tall glass of ice cold milk.
Provided by Laura Duncan Allen
Categories Desserts Cakes Holiday Cake Recipes
Time 1h
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with paper cups or lightly spray with non-stick cooking spray.
- In a medium bowl, beat the cream cheese, egg, 1/3 cup sugar and 1/8 teaspoon salt until light and fluffy. Stir in the chocolate chips and set aside.
- In a large bowl, mix together the flour, 1 cup sugar, cocoa, baking soda and 1/2 teaspoon salt. Make a well in the center and add the water, oil, vinegar and vanilla. Stir together until well blended. Fill muffin tins 1/3 full with the batter and top with a dollop of the cream cheese mixture.
- Bake in preheated oven for 25 to 30 minutes.
Nutrition Facts : Calories 171.2 calories, Carbohydrate 22.4 g, Cholesterol 18 mg, Fat 8.9 g, Fiber 0.9 g, Protein 2.3 g, SaturatedFat 3.9 g, Sodium 145 mg, Sugar 15.1 g
MINI BLACK BOTTOM CHEESECAKES
Steps:
- 1.Preheat the oven to 350 degrees. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on. 2.Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth. 3.Pour the cheesecake batter into the baking cups, filling them three-quarters full. 4.Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes. 5.Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve. The mini black-bottom cheesecakes can be refrigerated for up to 4 days.
MINI BLACK-BOTTOM CHEESECAKES
Steps:
- 1. Preheat the oven to 350°. Line a standard 12-cup muffin pan with foil baking cups and spray the cups with vegetable oil spray. In a food processor, crush the chocolate wafer cookies. Add the butter and process until fine crumbs form. Spoon the chocolate cookie crumbs into the prepared baking cups and press with the bottom of a glass to compact. Bake for 5 minutes, or until almost set. Leave the oven on. 2. Meanwhile, in a medium bowl, beat the cream cheese and sugar at medium speed until smooth. Beat in the fromage blanc, then add the eggs and vanilla and beat until smooth. 3. Pour the cheesecake batter into the baking cups, filling them three-quarters full. 4. Bake the cheesecakes for 15 minutes, or until slightly jiggly in the center. Remove from the oven and spread 1 teaspoon of the warmed raspberry preserves on top of each cheesecake. Transfer the muffin tin to the freezer and chill the cheesecakes until set, about 15 minutes. 5. Remove the cheesecakes from the pan and peel off the foil baking cups. Transfer the cheesecakes to a platter and serve. Make Ahead The mini black-bottom cheesecakes can be refrigerated for up to 4 days. Notes Instead of Fromage Blanc Crème fraîche, goat cheese, lebneh or quark. Suggested Pairing A lightly sweet Champagne.
Tips:
- Use room-temperature cream cheese for a smooth filling.
- Beat the cream cheese and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- For a richer cheesecake, use heavy cream instead of milk.
- Bake the cheesecakes in a water bath to prevent cracking.
- Chill the cheesecakes for at least 4 hours before serving.
Conclusion:
These black bottom mini cheesecakes are a delicious and decadent treat that are perfect for any occasion. With their creamy cheesecake filling, rich chocolate ganache, and Oreo cookie crust, these cheesecakes are sure to be a hit with everyone who tries them.
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